Restaurants›Joe's Seafood, Prime Steak & Stone Crab›Rib Eye (16 Oz.) Recipe

Rib Eye (16 Oz.) Recipe

Inspired by Joe's Seafood, Prime Steak & Stone Crab
Time1h 30m
Serves1

Make Rib Eye (16 Oz.) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef

Cooking fats & aromatics

Finishing (optional)

Method

Prep

1

Bring steak to room temperature

Remove the rib eye from the refrigerator 45–60 minutes before cooking (30 minutes minimum for thinner steaks). Pat it very dry with paper towels to remove surface moisture.

2

Season

Generously season both sides and the edges of the steak with kosher salt and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Sear and roast (stovetop to oven method)

3

Preheat oven and pan

Position an oven rack in the middle and preheat the oven to 400°F (205°C). Place a heavy ovenproof skillet (cast iron preferred) in the oven as it preheats so the pan is hot when you begin searing.

4

Heat oil

Carefully remove the hot skillet from the oven and place it on a burner set to medium-high. Add 1 tablespoon neutral oil and heat until shimmering but not smoking (about 1 minute).

5

Sear steak

Place the steak in the hot pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. If the edges need more browning, hold the steak with tongs and sear the fat cap/edges for 30–45 seconds.

6

Add aromatics and finish in oven

Add 2 tablespoons of butter, smashed garlic cloves, and thyme (and rosemary if using) to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for 30–45 seconds. Transfer the skillet to the preheated oven.

7

Roast to desired doneness

Roast in the oven until the steak reaches your target internal temperature when measured with an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1–1.25 inch 16 oz rib eye expect: rare ~3–5 minutes, medium-rare ~5–7 minutes, medium ~8–10 minutes; times vary by starting temperature and oven. Check after 4 minutes to avoid overcooking.

Rest and finish

8

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes (longer for thicker cuts). Resting lets juices redistribute and carryover cooking raise the internal temperature ~3–5°F.

9

Finish and serve

If desired, sprinkle a little flaky sea salt over the top and a pinch of chopped parsley. Slice against the grain and serve with the pan juices spooned over or a lemon wedge for a bright finish.